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Tofu can be bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good. The secret is the corn-starch coating. More photos and info at feralcooks.com/agedashi-dofu-deep-fried-tofu/

Here’s the thing: this is so easy to make, and takes so few ingredients, that it’s surprising that more non-Japanese cooks and restaurants don’t serve it. It goes really well as an appetizer for many types of Asian foods.